Description
This shrimp pasta bake is rich and flavorful with a creamy lemon-Parmesan sauce, juicy shrimp, and melted mozzarella. A perfect comfort food casserole for seafood lovers.
Ingredients
8 oz pasta (penne or rigatoni)
1 lb large shrimp, peeled and deveined
2 Tbsp olive oil
4 cloves garlic, minced
½ cup dry white wine (or extra chicken broth)
1 cup heavy cream
¼ cup chicken or vegetable broth
½ cup grated Parmesan cheese
1 Tbsp fresh lemon juice
1 tsp lemon zest
1 tsp fresh parsley, chopped (plus extra for garnish)
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 cup shredded mozzarella cheese
Instructions
Preheat oven to 375 °F (190 °C). Grease a 9×13‑inch baking dish.
Cook pasta in salted boiling water until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté garlic for ~1 minute until fragrant.
Add shrimp and cook 2–3 minutes per side until just pink. Remove and set aside.
Pour in white wine (or broth) and simmer for 2 minutes to reduce.
Stir in heavy cream, broth, Parmesan, lemon juice, lemon zest, parsley, red pepper flakes, salt, and pepper. Simmer 3–4 minutes until sauce thickens slightly.
Return shrimp to skillet; toss to coat, then remove from heat.
Mix shrimp-sauce with pasta in the baking dish. Sprinkle mozzarella evenly on top.
Bake 15–18 minutes until bubbly and cheese is golden. Garnish with extra parsley before serving.
Notes
Use scallops or a seafood mix as an alternative to shrimp.
Substitute Gruyère for deeper cheesy flavor.
Stir in fresh spinach right before baking for added veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole, Pasta
- Method: Stove-to-oven, Casserole
- Cuisine: American, Comfort Food, Seafood
